Earthy mushrooms, nutty farro, fragrant herbs, white wine, and a silky cashew cream come together in this comforting Mushroom Farro Risotto. Finished with bright lemon and fresh thyme, it’s a cozy one-pot dinner that’s elegant enough for entertaining yet simple enough for a weeknight.
The first cool evenings of autumn always send me straight to the stove to make risotto.
This Creamy Mushroom Farro Risotto is my Plant Magic take on the Italian classic.
Instead of Arborio rice, I use wholesome farro, a beautifully nutty ancient grain that adds wonderful texture, extra protein, and plenty of fiber. Layers of caramelized mushrooms, shallots, leeks, herbs, porcini broth, white wine, creamy cashew cream, and fresh lemon create a dish that’s deeply savory, incredibly satisfying, and every bit as luxurious as traditional risotto.
Whether you’re serving vegans, vegetarians, or devoted meat lovers, this is the kind of meal that earns requests for seconds.
Why You’ll Love This Mushroom Farro Risotto
- Rich, creamy and comforting
- Packed with earthy mushroom flavor
- Easy enough for weeknights
- Perfect for cozy autumn dinners
- Naturally high in fiber and plant protein
- Beautiful enough for holiday entertaining
- Easily made vegan or vegetarian
- Ready in about 40 minutes
The Magic Behind the Ingredients
Farro
Farro brings a wonderfully nutty flavor and slightly chewy texture that makes this risotto especially satisfying. It’s naturally higher in protein and fiber than white rice and holds its shape beautifully while becoming deliciously creamy.
You could substitute:
- Arborio rice
- Pearl barley
- Brown rice
- Quinoa
Just remember that each grain requires a different cooking time and amount of stock.
Mushrooms
The secret to incredible mushroom risotto is variety.
I love combining fresh cremini, shiitake, oyster, or chestnut mushrooms with a handful of dried porcini. As the dried mushrooms soak, they create a wonderfully rich broth that’s far too delicious to waste. It becomes one of the secret ingredients that gives this risotto its deep woodland flavor.
White Wine
A dry Sauvignon Blanc, Pinot Grigio, or Chablis adds wonderful brightness and complexity.
Prefer to cook without wine? Simply replace it with extra vegetable broth. The mushroom soaking liquid still creates plenty of rich flavor.
Cashew Cream
Just a few spoonfuls of homemade cashew cream (find the recipe here) create an incredibly silky finish without feeling heavy.
For an extra luxurious restaurant-style finish, stir in a tablespoon of vegan butter or regular butter just before serving.
Flavor Builders
This risotto is all about layers.
Extra virgin olive oil gently caramelizes the vegetables while tomato-free umami comes from mushrooms, tamari, Dijon mustard, nutritional yeast, fresh thyme, garlic, lemon, and that precious porcini soaking liquid.
Every ingredient quietly contributes something special.
Plant Magic Tips for the Best Mushroom Risotto
- Let the mushrooms become beautifully golden before adding the farro.
- Keep your stock warm while cooking.
- Stir frequently, but don’t stand over the pan constantly.
- Add the lemon juice at the very end to keep its bright, fresh flavor.
- Allow the risotto to rest for 2 minutes before serving.
- Finish with fresh thyme, cracked black pepper, and a drizzle of your best olive oil.
Make Ahead
Risotto is always at its very best freshly made, but leftovers are surprisingly delicious.
Store in the refrigerator for up to four days and gently reheat in a saucepan with a splash of vegetable broth until creamy again.
Leftover risotto also makes wonderful risotto cakes the following day.
Plant Magic Serving Ideas
Serve alongside:
- Roasted delicata squash
- Garlic green beans
- A crisp apple and walnut salad
- Roasted Brussels sprouts
- Crusty sourdough bread
Finish each bowl with:
- Fresh thyme leaves
- Extra lemon zest
- Cracked black pepper
- Freshly grated Parmesan or Easy Vegan Parmesan
- A drizzle of extra virgin olive oil
This lovely mushroom risotto is:
- Creamy
- Comforting
- Deeply flavorful
- Deliciously savory
- Easy peasy to make!
Did you enjoy this Vegan Mushroom Risotto? If so, try other delicious Fall dishes!
I hope you love this Mushroom Risotto! If you do make it, I’d love to hear from you; please leave a comment and rate the recipe! Thanks so much and happy cooking:)
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